Wednesday, August 22, 2012


Sour and delicious lemon paired with dark chocolate - fantastic combination for a tangy bundt cake bursting with flavour. Chocolate is traditionally often paired with oranges, but it is actually an excellent companion to any citrus fruit. The sour cream keeps this cake very moist, so do not substitute it in the recipe. It is an indulgent dessert, so treat yourself.

Chocolate lemon bundt cake

250 grams flour
200 grams sour cream
150 grams sugar
125 grams butter
2 eggs
2 teaspoons baking powder
200 grams lemons (peeled)
100 grams dark chocolate

Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Add the sour cream and fold it in, using a wooden spoon or a spatula. Peel and slice up the lemons, sprinkle one tablespoon of flour, and toss to coat; then do the same with the chocolate. Sift the rest of the flour with the baking powder and stir it in the batter. Gently fold in the lemon and chocolate pieces, spoon the batter into a bundt cake pan (if needed, lightly grease and flour it), and bake, in a preheated oven, at 180˚C, for 35-40 min. Serve with whipped cream and a topping of your choice.